SALAD, OREGON PINK WILD SHRIMP & CUCUMBER
Sustainably harvested sweet Oregon pink wild shrimp are simply prepared here with chive oil to preserve their sweet fresh seafood flavor. About 90 percent of shrimp eaten in this country are farm-raised, especially where environmental standards are lacking or not up to the standards supported by the US. Monterrey Aquarium Seafood Watch, which serves as experts on ocean stewardship. They advise against purchasing any farm-raised shrimp. Oregon fishers have sustainably managed the catch for the wild shrimp in the Pacific North Coast waters, ensuring their long term existence. They do not allow farm raised shrimp.
1 pound Oregon baby shrimp (if frozen, simply leave in the refrigerator a few hours before using and drain off excess moisture)
2 limes, zested and juiced
2-3 Persian cucumbers, quartered and slice (Persian cucumbers are the small and thin skinned ones with very nice palatable seeds)
Salt, coriander, and finely ground black pepper to taste
Give shrimp a quick cold water rinse. Drain well; pat dry with paper towels. Add EVOO, parsley and blend. Add zest and lime juice. Season to taste. Serve immediately! These go very well atop avocado toast using dark nut-seed bread.